CAJ | 학술논문

研究了胃蛋白酶、木瓜蛋白酶、1398蛋白酶、胰蛋白酶和碱性蛋白酶对胶原(皮粉)水解程度的影响.结果表明,胶原的最终水解程度主要受蛋白酶种类的影响,使用过量的酶或延长水解时间对胶原的水解程度影响不大,这与蛋白酶对氨基酸残基的作用专一性有关.使用2种蛋白酶逐步水解胶原时,胶原的水解程度并不会提高,表明不同的蛋白酶之间可能存在相互抑制作用.同时发现,当用相同量蛋白酶水解胶原时,采用一步加酶方式比分次加酶方式的水解程度高.
연구료위단백매、목과단백매、1398단백매、이단백매화감성단백매대효원(피분)수해정도적영향.결과표명,효원적최종수해정도주요수단백매충류적영향,사용과량적매혹연장수해시간대효원적수해정도영향불대,저여단백매대안기산잔기적작용전일성유관.사용2충단백매축보수해효원시,효원적수해정도병불회제고,표명불동적단백매지간가능존재상호억제작용.동시발현,당용상동량단백매수해효원시,채용일보가매방식비분차가매방식적수해정도고.
The effect of pepsin, papain, 1398 protease, trypsin and alkaline protease on hydrolysis of collagen (hide powder) was investigated. The results indicated that the hydrolysis extent of collagen mainly depends on the type of protease employed. An excessive offer of protease and elongation of reaction time seldom affect hydrolysis extent of collagen, which should be due to the fact that a protease only hydrolyze some particular amino residues in collagen. When two kinds of proteases were used, the hydrolysis extent of collagen did not increase compared with that using single protease, implying the inhibition action between proteases. Moreover, one-step adding of enzyme was proved to be more effective on collagen hydrolysis compared with two-step method.